BBQ, Beef, Mince, Sauces

Jamie Oliver’s Insanity Burger

Makes: 4 big`burgers

A while back, we passed the all important step of understanding that for any burger to be amazing, it has to start with amazing, fresh mince.

Not the variety you get from the supermarket and certainly not the lean stuff you might otherwise use in a mince.

Instead, you need a quality cut of steak (chuck or similar), you need to see it minced in front of you on a coarse grain and you need to cook it within 24-hour.

This and this alone will set you on the path to a superb burger.

There are then plenty of directions and approaches you can obviously take and a fried green chilli burger we cooked last weekend only scratches at the surface of where you can go.

For me however, nailing the quintessential, classic burger was a bit of a must before venturing off in these many possible directions: nailing a burger with ketchup, American mustard and good egg mayo.

I previously typed up Neil Perry’s classic burger as simply that: a classic. And it really is a classic in every sense of the word.

This Insanity Burger then is like taking what is already a classic sportscar and really seeing what you can do with it. Pushing the outer limits of the handling, engine and design.

Hand on heart, it deserves the name Insanity Burger.

Nail this burger and you will have successfully passed Level 1 of the burger game; free to play the next level and start down whatever direction you choose.

Just make sure you get your mince right.

Ingredients

800gm freshly mince chuck steak
Olive oil
1 large red onion, finely sliced
White wine vinegar
2 large gherkins, sliced
4 brioche burger buns, halved
8 rashers of smoked streaky bacon
4 tsp American mustard
Tabasco Chipotle sauce (Woolworths and Coles have it)
4 thin slices of Red Leicester cheese (ditto)
4 tsp tomato ketchup

For the burger sauce

¼ of an iceberg lettuce, finely chopped
2 heaped tbsp egg mayonnaise
1 heaped tbsp tomato ketchup
1 tsp Tabasco Chipotle sauce
1 tsp Worcestershire sauce
1 tsp brandy or bourbon

Method

  1. Divide the mince into four and roll into thick, patties, 2cm wider than your buns.
  2. In a bowl, dress the onion with the vinegar and a pinch of sea salt.
  3. For the burger sauce, combine the ingredients in a bowl.
  4. In a pan over a low heat, cook your bacon to the point of crispiness.
  5. Heat your grill as high as possible, rub your burgers with a bit of oil and grill; after 1 minute flip and brush each cooked side with ½ tsp of mustard and a dash of Tabasco. After 1 minute more, flip and repeat.
  6. Cook for another minute or two and then place two pieces of crispy bacon on top and then the cheese. Grill until the cheese melts; grill the buns at the same time.
  7. To build the burger, add a quarter of the burger sauce to the bun base, add the cheesy burger, a quarter of the onions and the gherkins. Add 1 tsp of ketchup on top and close.
  8. You passed!
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Beef, Greek, Mince

Beef and eggplant moussaka

Serves: 6

Based on a recent cooking show Nat and I watched, I gather that moussaka is regarded as a bit ho-hum in the UK.

Just like Pad Thai is for us in Australia.

In Australia however, Greek food isn’t a mainstream staple and moussaka isn’t something you pick up from the corner store. Greek food is a treat.

The Ashes family introduced me to moussaka. It is one of their staples and they take it seriously.

To satisfy the breadth of palates in the family, the last time I did this en masse (there were eight of us eating), I did a turkey mince and beef mince number. Genuinely, the turkey mince was the slightly more interesting of the two, though either way, you cannot go wrong.

Live the good life, plan to go for a run tomorrow and find a bottle of red to open.

And cook this.

Ingredients

2 large (1kg) eggplants
Sea salt
½ cup olive oil
2 tablespoons olive oil, extra
1 large onion, chopped
3 cloves garlic, crushed
1 kg minced beef
1 x 400gm can tomatoes
½ cup tomato paste
¼ cup white wine
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp chopped pine nuts, toasted
2 tbsp sambal oelek
¼ tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground hot paprika
1 tsp ground cumin
¼  cup grated parmesan cheese

Cheese sauce

100g, butter
½ cup plain flour
3 cups milk
¼ cup grated Parmesan cheese

Method

  1. Cut eggplants into 5mm slices, place on wire rack, sprinkle with salt, stand 20 minutes. Rinse slices under cold water, drain, pat dry with absorbent paper. Brush slices with oil, add to pan in batches, cook until browned on both sides; drain on paper towel.
  2. Heat extra oil in the same pan, add onion and garlic, cook, stirring, until onion is soft. Add beef, cook, stirring, until beef is browned. Stir in undrained crushed tomatoes, paste, wine, herbs, nuts, sambal oelek and spices, simmer, covered, about 25 minutes or until slightly thickened.
  3. Cheese sauce: Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens. Remove from heat, stir in cheese; cool 5 minutes.
  4. Place one-third of the eggplant over base of a greased shallow ovenproof dish, top with half the beef mixture. Repeat layering with remaining eggplant and beef mixture, ending with eggplant. Spread cheese sauce over eggplant; sprinkle with cheese. Bake, uncovered, at 180°C for about 45 minutes or until lightly browned.
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Beef, French

Beef Bourguigonne Pie

Beef Bourguigonne Pie

Serves: 6

Sit down for this one.

For whilst it isn’t a quick production, it is simply off the charts in terms of everything else.

Seriously.

It is so decadent, so rich, so crazy good, you might only do it once though it will have been worth it.

If I tried to add it to this website’s Healthy category, I suspect the website would have overheated.

Though screw it

You’re doing this one and what a way to sign off the week!

Ingredients

3 tbsp olive oil
½ cup plus 1 tbsp flour
750gm boneless beef chuck, cut into 3cm pieces
3 slices bacon cut into 1cm pieces
1 medium onion, finely chopped
1 medium leek, white and pale green parts only, halved and thinly sliced
1 medium carrot, peeled and finely chopped
½ cup flat-leaf parsley, finely chopped
2 tbsp brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups, chicken stock
1 cup red wine
5 tbsp unsalted butter
250gm (button) mushrooms, finely sliced
250gm pearl onions (we used quartered red onions)
1 tbsp fresh lemon juice
6 – 8 sheets frozen puff pastry
1 large egg, beaten

Method

  1. Preheat the oven to 200c.
  2. Heat oil in a large heavy pot over a medium-high heat. Season ½ cup of flour with salt and pepper, add the beef and toss to coat, shaking off the excess.
  3. Working in batches, cook the beef until browned all over: 8 – 10 minutes per batch. Transfer to a plate.
  4. Cook the bacon in the same pot, stirring often until browned and crisp. Add ¼ cup water and cook, scraping up the brown bits. Add the onion, carrot and leek, stirring until they start to soften: 5 minutes or so. Stir in the garlic and parsley and return the beef to the pot. Add the brandy and simmer until the liquid has almost completely evaporated.
  5. Add the thyme leaves, bay leaf, star anise, chicken stock and wine, season with salt and pepper and bring to the simmer.
  6. Mix 1 tbsp flour and 1 tbsp butter in a small bowl until smooth; stir into the meat mixture. Cover pot and braise in the oven until the beef is very tender: 1 – 1 ½ hours.
  7. Have a beer or a cold glass of white. You’re halfway there at least.
  8. Melt remaining 4 tbsp butter in a large pan over a medium-high heat. Add the mushrooms and pearl onions and cook, stirring until browned: 8 – 10 minutes. Stir in lemon juice and season with salt and pepper.
  9. Add the the mushrooms and onions to the beef stew, cover pot and return to the oven. Cook until the onions are very tender: 25 – 30 minutes. Remove the stew from the oven and allow to cool.
  10. Grease a large casserole/pie dish. Cover the insides with pastry to create a base, allowing for overhang to support the top of the pie. Fill with the stew. Drap pastry over the filling and complete the pie. Brush with the egg.
  11. Bake until the crust is deep golden brown: 30 – 35 minutes.
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Beef, Mince

Mrs Kostyra’s Meatloaf

Mrs Kostyra’s Meatloaf

Serves: 8

I found this recipe on Martha Stewart.

It is written up across the Internet as the 101 of meatloaf and as a closet lover of meatloaf, getting the 101 right is pretty important, right?

(Albeit pretty simple to get right as you’ll soon discover.)

The vegetables fill it out really nicely, the glaze of ketchup, dry mustard and brown sugar is predictably awesome… though far-and-ahead the best reason you’d cook this – as if it wasn’t obvious – is because it’s mince.

The world’s greatest invention.

I doubled the recipe and froze a big zip-lock bag ready to cook again for a week of lunches and snacks. Undoubtedly, it is what I looked for first in my lunchbox each morning.

It is a simple recipe though that is all you want here. Simple, wholesome, amazing, no-nonsense, eat-it-everyday meatloaf, ready to be served warm or cold with plenty of ketchup, peas and hopefully, some good potato mash.

Ingredients

Olive oil
4 slices white bread, torn into pieces and processed to breadcrumbs
1.5kg ground beef
1 onion, small diced
2 cloves garlic, crushed
2 stalks celery, small dice
2 carrots, peeled and small dice
½ cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 tsp dry mustard, divided
1 tbsp sea salt
2 tsp freshly ground black pepper
2 tbsp brown sugar

Method

  1. Heat the oven to 180c. Line a baking tray with baking paper.
  2. Combine the finely diced onion, celery, carrots and crushed garlic and parsley in a bowl. Add the meat and mix well. Add the egg, ½ cup ketchup, 2 tsp dry mustard, salt and pepper and combine thoroughly. Transfer to the baking tray and shape into a… meatloaf.
  3. Combine the remaining ½ cup ketchup, 1 tsp dry mustard and brown sugar in a bowl. Stir until smooth.
  4. Brush/baste the mixture over the meatloaf. Place the meatloaf in the oven and look for between 60 and 90 minutes or until the meat thermometer inserted in the middle reads 70c.
  5. Serve with peas, mash, plenty of ketchup and cold beer.
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Beef, Italian, Pork

Spaghetti & Meatballs #3

Spaghetti & Meatballs #3

Serves:8 – 10

When we asked Oliver what he wanted to eat for dinner on his 9th birthday, I’d hoped he would say a veritable Greek feast complete with a BBQed leg of lamb, marinated in red wine, lemon juice, oregano and olive oil; or Zha Jiang Mian, a dish otherwise known as Chinese Bolognese with a touch of salt or sweet.

Or a burger he had never tried, a salmon Wellington, a bowl of coco pops, a more interesting take on meatballs.

Anything… but spaghetti and meatballs.

Because it isn’t that I don’t love a good spaghetti and meatballs.

It is just that this is the third recipe I have typed up on account of spaghetti and meatballs being his favourite dish. And on account that I am always wanting to try new recipes.

Dilemma, though the kid wants meatballs, then meatballs he will have.

This is another great recipe, tried and tested on Oliver and his brother Thomas who gave it a glowing review. They prefer shaved cheddar to Parmesan and hold the parsley, though otherwise, this hit the birthday-dinner spot and is definitely a comfort-food, no-friends-lost dinner you should try.

Plenty of time for lobster tet-a-tet on the weekend I guess. When it is meatballs time, best do them right.

Ingredients

Meatballs

8 good-quality pork sausages
1 kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85gm Parmesan, grated
100gm fresh breadcrumbs
2 eggs, beaten with a fork

Olive oil
Spaghetto to serve

Sauce

3 tbsp olive oil
4 garlic cloves, crushed
4 x 400gm cans chopped tomato
125ml red wine
3 tbsp caster sugar
½ a large bunch flat-leaf parsley, finely chopped
A few basil leaves

Method

Meatballs

  1. Heat the oven to 200c.
  2. Split the sausage skins and squeeze out the meat into a large bowl. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and season well. Mix together well.
  3. Roll the mince mixture into golf-balls. Line a baking tray with baking paper and spread out the meatballs. Drizzle with a little olive oil, shake to coat and roast for about 20 – 30 minutes until browned.

Sauce

  1. Cook the spaghetti.
  2. Heat the oil in a large sauce pan. Add the garlic and cook for a minute or two.
  3. Stir in the tomatoes, wine, sugar, parsley and season well. Simmer for 20 minutes or more until the sauce is thickened. Stir in the basil leaves.
  4. Spoon the sauce over the spaghetti, combine slowly and add extra Parmesan and basil leaves.
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Beef, Italian, Mince

Gordon Ramsay’s Lasagne al Forno

Gordon Ramsay’s Lasagne al Forno

Serves: 4 – 6

Innovation when it comes to lasagne, spaghetti bolognese and the like, is neither wide, nor particularly wanted.

We crave these pastas because we know these pastas; and thankfully, adding a twist with the addition of milk, or anchovies or diced bacon, doesn’t really screw with the formulae or take them too far away from what we crave.

Having already typed up a lasagne – and certainly having cooked plenty of other variations in the past – I was unsure of whether I should type this one up.

Not because it isn’t amazing because it is.

Though for all the other reasons. Anchovies and bacon, cream and ricotta, a good lasagne is all you asked for and so how many nip-tuck variations do you really need?

You need to try this one.

Sure, it’s ultimately just a lasagne, though I type it up for two reasons.

Firstly – as I said – it really is very good. And secondly, to get you to cook lasagne, something we just don’t cook enough of.

Cook what the people want and they want this lasagne.

Ingredients

2 tbsp oilive oil
½ large onion, grated
1 large carrot, grated
2 cloves garlic, crushed
2 pinches, dried oregano
500gm minced beef
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 bay leaf
2 tbsp red wine
400gm can tomatoes
50ml milk
Salt and freshly ground pepper

For the sauce

25gm butter
25gm flour
300ml milk
Pinch of ground nutmeg
60gm Cheddar cheese, grated
30gm Parmesan cheese, grated

6 sheets, lasagne sheets

Method

  1. Preheat the oven to 220.
  2. Heat the oil in a large, heavy saucepan over a medium-high heat; cook the onion, carrot and garlic, adding the bay leaf, a pinch of oregano, the Worcestershire sauce and a little salt and pepper. Cook until the onion is softened.
  3. Add the mince and break up; add the tomato puree and cook, stirring, until the meat is browned.
  4. Add the wine and cook of the alcohol before adding the tomatoes. Simmer for a few minutes. Add the milk and set aside from the heat.
  5. Cheese Sauce: Melt the butter in a saucepan. Ad the flour and using a wooden spoon, stir to form a paste. Over a gentle heat, add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk slowly, whisking as you go. Season with salt and pepper and a ground of nutmeg. Allow the sauce to cook out for a minute or so and add the Cheddar cheese. Stir and remove from the heat.
  6. Spoon half the meat sauce into the bottom of the baking dish and place pasta sheets on top. Pour in half the cheese sauce and spread evenly. And then more meat and pasta sheets and cheese… you know how to layer a lasagna.
  7. Finish with grated Parmesan and sprinkle with another pinch of oregano; lightly season.
  8. In the oven, 20 – 30 minutes until golden.
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Beef, Curry

Indian Beef Short Rib Curry

Serves: 4 – 6

This is a wonderful, western take on an Indian curry.

From the book – and restaurant – The Blue Ducks, it isn’t just the beef short rib that makes it so rich and special, though that is a pretty good start.

It’s that everything just works, right down to the late inclusion of the chickpeas, yogurt and coriander.

It really is wonderful.

I’ve written in the past about various curries that have changed the dial.

This is undoubtedly one of them and one that you should definitely try as a Sunday night treat.

Ingredients

1 tbsp vegetable oil
Salt flakes and freshly ground pepper
1.5kg – 2kg beef short ribs
2 onions, finely chopped
6 garlic cloves, finely sliced
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
2 star anise
½ tsp chilli powder
1 cinnamon stick
5cm piece of ginger, finely grated
400gm can diced tomatoes
1 tbsp honey
500ml chicken stock
400gm can chickpeas, drained
100gm natural yoghurt
½ bunch of coriander, leaves picked

Method

  1. Preheat the oven to 180c.
  2. Heat the oil in a large, heavy saucepan over a medium-high heat; season the ribs and brown on all sides. Remove the ribs and reduce the heat the medium. Add the onion and garlic and cook for 5 minutes until soft. Add the spices and ginger and cook for a few more minutes, stirring.
  3. Return the ribs to the dish, add the tomatoes, honey, stock and 400ml of water. Cover the pan and place in the oven for 3 hours; until the meat completely comes away from the bone.
  4. Remove the ribs from the dish and remove all bones, sinew and fat, discarding all but the meat; reduce the consistency of the remaining liquid on the stove until thickened. Once reduced, add the chickpeas to heat through and then the beef, half the yoghurt and half the coriander.
  5. Serve on rice with a dollop of the remaining yoghurt and coriander.
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